Roasted Chicken in Chickpea Wrap (Socca /flatbread) -gluten free

 

Hello my sweet readers,  just sharing this fantastic recipe I found in my " gluten-free" cookbook.  It took me a year to realise I’m gluten intolerant. I thought it was normal to live daily with stomach bloating and cramping! (ohh god the embarrassment of "wind" hehe!!).

Mr Wong told me I might be gluten intolerant. So I stopped eating bread (ohh how I missed you ~even though you are bad!!!), pasta, indulgent cakes and sweets. After a month, OMG the result is amazing - I felt light as a feather, my mood lifted; and as long as it's gluten free I can snack as much as I want!  A new chapter just open in my life, it was wonderful and bright J - So I've been searching for gluten and wheat free recipes ever since.

This recipe is by Pamela Moriarty "Dinner Secrets Gluten-Free" and it’s my 1^st Gluten free cook book. Mr Wong and I both really love this J. Enjoy xoxo

Ingredients:

1 x cup chickpea flour (“besan “we bought it in an Indian Grocer)
1x cup water
2 ½ tsp olive oil
1/2 tsp salt
1 Lemon zest
2 tbs Sumac (it’s a Middle Eastern spice, it's red/brown and has a very lemony flavour)
Tip: besides sumac, can use ground cumin, fennel etc  (1 tsp portion).

2 tbs rice bran oil for cooking



Ingredients



1 lemon zest



Add chickpea flour and salt into a food processor ( I love my supersize food processor, can contain up to 2.5 litres!) It's heavy though!



Add  1 cup water and olive oil in a jug ( it's a big jar ), turn on the food processor and slowely pour the liquid in and process for 5 secs



looks like this



Then add sumac and lemon zest and process another 5 secs



Batter result



Add rice bran oil into a pan on low-medium heat , pour a small batch of batter miixture into the pan and swirl around to get it round



cook for about a min 



flip it over and cook around a min



Wraps is ready to go ~ makes about 5pcs



Prepping the fillings :)



The spread (sorry about the mess lol): I've got ice berg lettuce, roasted chicken, avacado, pickle cucumber, strips of cucumber , japanese mayo and dills

Wrapping time ~ Voila Enjoy

 

Pickle Carrots in Black Pepper Vinegar

Dear Gorgeous Readers, there is something I can’t get enough of...pickled vegetables!!

Crunchy, sour, and sweet. I love going to our local Chinese Restaurant “Dong Feng” here at Kogarah eating their complimentary pickled cabbage before starting our meal.

When you eat a sour starter, it really opens up your appetite. I have to get my hands on their recipe :) However at this moment, this homemade pickle will do just as well. This pickle carrot has a spicy, sour and sweet taste  J Enjoy!

Ingredients:

5 x carrots (cut in strips)

1 and 1/2 tbs salt

Black pepper vinegar juice:

2x cups white vinegar
1 and 1/3 cups of sugar
1 and 1/2 tsp black peppercorns (roasted)

carrots cut in strips

1 and 1/2 tbs salt

Add the salt into the carrots , mix well and leave it for 30mins

I used a wok lined with baking paper on low heat and slowly roast the peppercorns for about 3-4mins. Stir occasionally.



Let peppercorns cool for about 5 mins and pop into a bullet grinder for about 2 sec ( or use a mortar and pestle)

Ground roasted black peppercorns!

Add 2 cups of white vinegar into a pot

Turn on low heat , add 1 and 1/3 cups of sugar into pot. Stir well untill sugar is dissolved.



Bring mixture to boil

Remove pot from heat and add peppercorns into pot then let it cool for about 15mins.

After 30 mins, you will see excess water from the carrot. Remove the water.
 

I used left over jam jar and a pickle jar, make sure you clean and dry them well before using

Add carrot into jars

Pour vinegar juice into jar filled with your carrot strips.



I use clingwrap to cover the top of the jar before screwing into the lid (left over jar lids usually have the previous content smell. Clingwrap will prevent the smell getting into the pickled carrots)

Voila ~ 1st batch of pickled carrot  (make sure you pickle it for about 2days before you eat it! and once its open you can refrigerated up to several months)

 

 

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High Tea at Anna Dumplings

Hello my sweet readers, it's Friday !!! Finally the weekend is here:) A couple of weeks ago, I held my first high tea ever at home.  
The experience left me a little breathlesss! A party of any sort isn't easy and this was no exception with so many little dainty treats to be organised (both asian and western).
Thank goodness I had so many great friends to help me out. A special thanks to my best friends Alia and Malaina. And a big thanks to Theresa too! I cannot thank them enough and am ever so grateful they are in my life :)

Enjoy xoxo




The beautiful Menu made by Alia

Me , Malaina and Teresa ( Alia is camera Shy :)

the spread!

Dumplings tasting platter : budhha vegetarian dumplings  (top & bottom) and summer pork dumplings (middle)

Chicken delight dumplings (bottom), chicken crostini (middle) and cool cucumber cream cheese canapes (top)

This special raspberry pistachio cheese cake was soo wonderful ( so tasty ) made by Alia

Fluffy madelines made by Alia

coconut, almond and hazelnut chocolate truffles (bottom & top) and dark velvety hazelnut centred truffles (middle) 

Chicken Congee (rice porridge soup)

Lazy day today and no work! I decided to make a simple chicken congee for lunch using left over bones from a chicken I roasted yesterday.
I removed the meat to be used later for dinner (roasted chicken in a chickpea wrap) so for the congee, I've used the left over chicken bones and wings! I leave the skin on for extra flavour :) Growing up in a tiny village in China, food was very scarce. With this upbringing, I prefer not to waste anything.
Because I've used a roasted chicken, this congee has a great roasted aroma and flavor and is a heart warming soup. I love to enjoy congee on cool rainy days like these ~ Bon appetit :)

Ingredient :
1 x Whole chicken bones , skins and wings
1 cup medium grain white rice ( washed 3 times)
3 slices of ginger shredded.
2 litres of water
1/2 tsp salt
A pinch of white pepper
A sprig of coriander for garnish

1x roasted chicken bones and wings

1 cup medium grain rice

wash 3 x times

3 slices of ginger and shredded

Add rice, chicken bones,wings and water and ginger into a large pot. Cover lid and bring to boil  

Once it's boiling turn down to low heat, cover and simmer for about 40mins. Make sure you stir every 15mins to prevent rice burning and sticking to the bottom of the pot!

when 40mins is up add 1/2 tsp salt into the pot.

Thick and creamy chicken congee (if you prefer it less thick add more water at the start)

Add a sprig of coriander (when you buy coriander,to keep it fresh. Wash it thoroughly, fill a cup of water 1/2 way , pop your plant into the cup and cover with a bag and store in the refrigerator. This can keep your coriander fresh for at least 2 weeks)
 

Voila ~ add a pinch of white pepper. Heart warming congee soup is served :) Enjoy